- Basic - Bowl or other container with no handle used to dispense food. Observed plastic margarine tub with no handle used as scoop within closed container of sugar.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee cup with no lid on various surfaces in unit; on top of chest freezer next to spices and then on serving center ear cutting boards.
- Basic - Faucet/handle missing at plumbing fixture. Observed both faucet handles missing at sink used for sanitizing dishes.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs used for removing meat from the smoke in a bowl of water with temperature of 92°F.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed refrigerator in unit wi ambient air temperature of 60°F. Observed foods frozen in freezer portion but observed potato salad at 74°F and coleslaw at 62°F in refrigerated portion. Employee stated he made the potato salad about 10am and the coleslaw about 10:30am and had not had either item out during peak service. Observed employee lower the thermostat in the refrigerated portion and advised him to monitor the temperature and move items to either the freezer portion of the unit or the chest freezer if needed.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Observed baked beans in hot hold cabinet at 126°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. Observed refrigerator in unit with ambient air temperature of 60°F. Observed foods frozen in freezer portion but observed potato salad at 74°F in refrigerator portion. Employee stated he made the potato salad about 10am and it had not been out during peak service. Observed employee lower the thermostat in the refrigerated portion and advised him to monitor the temperature of the unit. Advised employee to discard potato salad.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed coleslaw prepared around 10:30 from refrigerated ingredients at 62°F around 3pm.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping cloth solution at about 200ppm chlorine. Advised employee on correct amount and displayed strip and color chart.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. Observed no soap for handwashing- inspector provided with spray bottle which employee stated was soap and bleach mixed.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed refrigerator in unit with ambient air temperature of 60°F. Observed foods frozen in freezer portion but observed potato salad at 74°F and coleslaw at 62°F in refrigerated portion. Employee stated he made the potato salad about 10am and the coleslaw about 10:30am and had not had either item out during peak service. Observed employee lower the thermostat in the refrigerated portion and advised him to monitor the temperature and move items to either the freezer portion of the unit or the chest freezer if needed.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. Observed in ice chest used for ice for drinks. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed macaroni and cheese held in hot box at 129° and baked beans held at 125°.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Clean utensils stored in handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed in cooler of ice and in bucket containing sugar. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open can of Mountain Dew sitting on food prep table. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed kitchen employee with watch on wrist engaged in food prep. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Refrigerator unit in food truck at ambient temp of between 68-70°. Advised operator to store any prepared items that need refrigeration in chest freezer.
- Basic - Food stored in dry storage area not covered. Case of uncooked potatoes. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen area of food truck. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Working containers of food removed from original container not identified by common name. Observed sugar in green bucket unlabeled. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Observed shell eggs at 69° in refrigerator with ambient temp between 68-70° and eggs held in refrigerator since Wednesday per operator. See stop sale.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Operator said he had one, but could not locate it at time of inspection.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment. Interior of microwave.
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7/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- Intermediate - Cutting board(s) stained/soiled. Throughout
- Intermediate - Interior of reach-in cooler and freezers soiled with accumulation of food residue.
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4/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor soiled/has accumulation of debris. Throughout unit
- Basic - Floor tiles cracked, broken or in disrepair. Throughout unit
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. All coolers and freezers
- High Priority - Roach activity present as evidenced by live roaches found. 8 live roaches observed inside mobile unit.
- Intermediate - Cutting board(s) stained/soiled. Throughout
- Intermediate - Interior of reach-in cooler and freezers soiled with accumulation of food residue.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
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4/10/2013 | Routine - Food | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over front counter.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Handwashing cleanser lacking at handwashing lavatory. **Corrected On-Site**
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed single-service articles improperly stored. Dishes stored under sink.
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate with +/- 2 degrees.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed container of medicine imprperly store. Mouthwash on shelf with spices.
- Critical - Observed employee engage in food prpartion, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed in-use utensils stored in standing water less than 135 degrees Fahrenheit.
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12/16/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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